PROGRAM OVERVIEW

The purpose of the Hospitality Management Diploma program is to provide students with the skills necessary to work in the area of Hospitality Management. Participants will gain valuable knowledge that reflects the most current practices and trends in today's hospitality industry.

Brighton College has partnered with the Educational Institute of the American Hotel and Lodging Association (AHLA) to deliver a well-rounded, proven curriculum designed to provide initial employment skills with the potential for future management growth. This program focuses on general business management concepts taught in the context of the hospitality industry. It covers critical areas such as Supervision, Human Resources, Accounting and Sales and Marketing.

This 48-week diploma program is instructor-driven, allowing students to navigate quickly through theory and co-op. The curriculum includes experiential lectures and workshops facilitated by specialized industry experts with at least 5 years experience in the industry. The program also includes a work experience (co-op) at various small and mid-sized hotels throughout the lower mainland. The successful completion of all courses (including 12 weeks of co-op) is required for program graduation. Food Safe and Serving It Right are required for both co-op placement and graduation. In addition to a Diploma in Hospitality Management from Brighton College, students who pass their AHLA exams with at least 70% will receive certificates for each of those courses. Students may also be eligible to receive the following from AHLA: Hospitality Management Diploma, Hospitality Fundamentals Certificate, and International Hotel Management Specialization Certificate.

Both AHLA certifications and Brighton College Hospitality Management diplomas will be granted to students who successfully complete the program. The A.H.L.A. certifications include: Hospitality Management Diploma, Hospitality Fundamentals Certificate, and International Hotel Management Specialization Certificate.

The students will get following certifications after the completion of the program successfully:

COURSE DESCRIPTIONS

The Hospitality Management Diploma consists of 16 courses. Most are a combination of experiential classroom based lectures, workshops and seminars, small group discussions, role plays and computer labs enhance the theoretical material. Students will be arranged for either out-of-house or in-house training to complete Food Safe and Serving It Right.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

This course provides the background every hospitality student will need in today's rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

Housekeeping is critical to the success of today's hospitality operations. The course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. The content reflects the extensive changes in the hotel industry such as energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.). This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices as well as employment laws that have an impact on the way people are managed.

This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

Accounting operations in today’s hotels and restaurants require specialized knowledge and skills and an understanding of the interrelationship of business principles and accounting. This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle, which results in the production of financial statements.

Students will practice business writing skills, applying the mechanics of style, developing proofreading and editing skills and using words effectively. They will apply verbal and non-verbal styles to a variety of business communications. The students will also practice career and interpersonal skills necessary for success in the workplace, such as conflict resolution and business etiquette. They will work in teams to examine administrative, ergonomic and efficiency functions of a business office.

This course helps students prepare the required skills and knowledge they need to become and remain employed. They will learn the best known job search techniques to help them differentiate themselves from competition, find viable opportunities and make a case for why and how they will add value to prospective employer in today's competitive global economy.

Through co-op, students integrate paid, relevant work experience with their academic programs. During these periods of work experience students become full time employees that are actively engaged in productive work. The co-op program will provide students with coaching, work-site monitoring and employer evaluations of students’ performance. Students explore different career opportunities while enriching their understanding of classroom material in a practical context.